Ingredients:

  • 8 large poblano peppers (approx. 800g)
  • 1 tbsp avocado oil
  • 1 lb lean ground beef
  • 1 cup cooked long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried Mexican oregano
  • 2 cups shredded Pepper Jack cheese
  • 1/2 cup red enchilada sauce
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to broil. Lightly coat poblano peppers with avocado oil and place on a baking sheet. Broil for 5–7 minutes per side until the skin is blistered and charred.
  2. Transfer hot peppers to a paper bag or covered bowl to steam for 10 minutes. Once cooled, peel off the charred skin, cut a lengthwise slit, and remove seeds while leaving stems intact.
  3. In a large skillet over medium-high heat, brown the ground beef. Add diced onion and garlic, sautéing until softened (about 5 minutes). Drain excess fat (approx. 25% reduction).
  4. Stir in the cooked rice, black beans, corn, chili powder, cumin, oregano, and enchilada sauce. Season with salt and pepper to taste.
  5. Carefully stuff each poblano pepper with the beef and rice mixture and place in a 9x13 baking dish.
  6. Top with shredded Pepper Jack cheese and bake at 375°F (190°C) for 15–20 minutes until the cheese is bubbling and golden.
  7. Garnish with fresh cilantro and serve with lime wedges.